Open your coconut milk can and scoop out the solid cream. Depending how thick you like your yogurt, add more or none of the coconut water.
Place coconut milk in a clean jar or glass container. Stir the milk to combine, then take your probiotic capsules, open them up and add the contents to the milk (discard the leftover capsule).
With a clean ceramic spoon, stir in the probiotics. Do not use a metal spoon. Cover the jar with a clean cheese cloth or thin dishtowel, tighten with an elastic band and leave to sit on the counter for 24-48 hours (depending how warm your house is). Keep away from direct sunlight.
Our coconut yogurt was ready in about 24 hours. You can give it a taste during the process, to make sure when your yogurt is done - look for the distinctive tangy yogurt taste.
Once done, place a lid on your container and place the yogurt in fridge for a couple of hours to thicken and firm. Keep refrigerated and consume in a couple of days.
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